This wholesome Red Lentil and Coconut Soup is thick, creamy, and comforting. Made with a classic soup base of celery, carrot and onion, dry red lentils are cooked in broth and finished with coconut milk. The flavor is very loosely inspired by a mild Indian-style coconut lentil dal. It’s mildly spiced, and has a thick, hearty texture (not puréed). Simple, ready in 40 minutes and made with easy-to-find ingredients. Great for weeknights and it freezes well too.
Jump to:
Why You’ll Love This Recipe
- Ready in about 40 minutes, with minimal prep and one pot
- Warm, gently spiced flavor that’s comforting without being spicy
- Creamy and satisfying thanks to coconut milk and tender red lentils
- Filling but not heavy, so it works well for weeknight dinners
- Stores well and freezes beautifully for easy meal prep
Key Ingredients for Red Lentil and Coconut Soup
- Red lentils: Use split, dry red lentils. They cook quickly and break down, which naturally thickens the soup. Other lentils will change the texture and cook time. See Variations section further down for suggestions – but above all, please don’t use canned!
- Coconut milk: Full-fat coconut milk works best for body and balance. This soup is thick rather than creamy, but the coconut milk rounds out the spices and keeps it satisfying.
- Vegetable broth and salt: Salt needs vary depending on your broth. Taste at the end and adjust – bland soup is almost always a seasoning issue.
- Jalapeño: Heat levels vary a lot. For mild soup, remove seeds and membranes or use less. For more heat, keep them in or swap for a serrano.
Instructions
Here’s how easy it is to make this soup! You’ll find all the exact times and measurements in the recipe card at the bottom of this page.
Step One: Finely dice the onion, carrot, and celery so they soften evenly.
Step Two: Cook the vegetables in olive oil until softened.
Step Three: Add the ginger, garlic, and jalapeño and cook briefly until fragrant.
Step Four: Stir in the spices, tomato paste, and salt.
Step Five: Add the lentils and broth and simmer until everything is very soft.
Step Six: Stir in the coconut milk and lemon juice, adjust seasoning, and finish with cilantro.
Variations
- Different lentils & texture: This recipe was designed to use split red lentils, because they soften and break down as they cook, creating a naturally thick soup. You can use green or brown lentils can be used, but they will hold their shape more and need a longer simmer. If using them, blending a cup or two of the soup at the end can help thicken the texture. Avoid Puy (French) lentils, as they stay firm and won’t soften or thicken the soup properly. Do not use canned lentils, they will turn sludgy! Read more about the different kinds of lentils on Bon Appetit.
- Heat level: For a mild soup, remove the seeds and membranes from the jalapeño or use less. For more warmth, keep them in or swap for a serrano chile.
- Extra richness: Stir in a little more coconut milk at the end if you want a richer finish without changing the overall balance.
Storage
Let the soup cool completely before storing. Keep it in an airtight container in the refrigerator for up to 5 days. This soup freezes very well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge or reheat gently on the stove, adding a splash of broth or water if it thickens.
Expert Tips
Finish with lemon juice 🍋 A small hit of acid brightens the spices and balances the lentils and coconut milk. It’s what makes all the flavors taste more vivid rather than flat. Serious Eats has a great breakdown on why acid makes food taste better, and the same principle applies here. Lime works just as well if that’s what you have.
FAQ
No soaking needed. Split red lentils cook quickly and soften easily. A quick rinse under cold water is enough before adding them to the pot.
Red lentils work best here because they break down and give the soup its creamy texture. Brown or green lentils will stay firmer and take longer to cook, so the soup will feel quite different.
Full-fat coconut milk gives the smoothest, richest result. Lighter versions will still work, but the soup won’t be quite as creamy.
As written, it’s gently warming rather than hot. You can make it milder by removing the jalapeño seeds, or add more heat by using a spicier chili or adding extra at the end.
The soup thickens naturally as it cooks. If it feels too thick, just add a splash of broth or water. If you want it thicker, let it simmer a little longer or blend a portion of it.
Yes. It stores well in the fridge for several days and freezes without any issues. It will thicken as it sits, so you may want to loosen it with a bit of liquid when reheating.
Serving Suggestions
Serve this soup on its own for a simple, filling meal, or pair it with something to scoop or soak up the broth. It works well with warm flatbread, crusty sourdough, or a simple rice side. For extra freshness, add a spoon of yogurt or a sprinkle of fresh herbs just before serving.
More Recipes
- Pumpkin & White Bean Soup – Cozy, thick, and great for meal prep during cooler weeks.
- Creamy Roasted Tomato & Basil Soup – A classic, comforting soup that pairs well with melty grilled cheese toastie.
- Yellow Split Pea Soup with Basil Pesto – Thick, filling, and perfect for batch cooking.
- Egyptian Koshari – A hearty lentil-and-grain dish that’s filling and budget-friendly.
- Roast Cauliflower & Sweet Potato Dal – A chunky, filling and vegetable-forward take on dal-style flavors.
If you make this soup, I’d love to hear how it went. You can leave a star rating and review in the comments section below the recipe card, and as always please feel free to tag me on social media so I can see your soup for myself! My handle on Instagram (and most other platforms) is @glowdiaries___ 🙂
Red Lentil and Coconut Soup
Ingredients
- 1 medium yellow onion diced (150 g)
- 1 celery rib diced (75 g)
- 1 medium carrot peeled and diced (75 g)
- 1 medium jalapeño minced (40 g)
- 2 garlic cloves minced (10 g)
- 1 tablespoon fresh ginger minced (20 g)
- 2 tablespoons olive oil divided (27 g)
- 2 tablespoons tomato paste 30 g
- 1 teaspoon ground cumin 2 g
- 1 teaspoon ground turmeric 2 g
- 1 teaspoon fine sea salt divided (6 g)
- 1 cup split red lentils rinsed (170 g)
- 4 cups vegetable broth 940 g
- 1 cup full-fat coconut milk 235 g
- 1–2 tablespoons lemon juice to taste (15–30 g)
- Fresh cilantro for garnish (optional)
Instructions
- Peel and dice onion and carrot. Dice celery. Make sure they are finely diced to cook quickly.
- Peel and mince the ginger and garlic. Mince the jalapeno. For lower spice, remove the seeds and veins.
- Heat 2 tbsp/30g olive oil in a large pot over medium heat. Add the carrot, celery, and onion and cook for 5-7 minutes, stirring regularly, until onion is translucent and vegetables are beginning to soften.
- Add the ginger, garlic, and jalapeno. Cook for 3 minutes, stirring regularly.
- Add the cumin, turmeric, tomato paste, and ½ tsp/3g salt (depending on salt content of broth, see notes). Stir to coat everything.
- Add the lentils. Slowly pour in the broth, stirring to scrape everything off the bottom of the pot.
- Simmer for 20-25 minutes, until the lentils and vegetables are very soft.
- Remove from heat and add the coconut milk and lemon juice. Taste and adjust salt as needed. Stir in chopped cilantro to taste.
- Serve immediately or store in the fridge for up to 5 days. This is a soup that freezes well for meal prep purposes.
Notes
- Lentils: This recipe is designed for dry split red lentils. They cook quickly and break down, naturally thickening the soup. Do not use canned lentils or Puy (French) lentils, as they will not give the right texture.
- Texture: This soup is thick and hearty rather than fully blended smooth. For a looser consistency, add a splash of broth or water. For a slightly creamier feel, you can blend a cup or two of the soup and stir it back in.
- Seasoning: Salt levels vary depending on your vegetable broth. Taste and adjust seasoning at the end to avoid under- or over-salting.
- Lemon: Stirring in lemon juice after cooking is essential. It brightens the spices and balances the lentils and coconut milk. Lime can be used instead.
- Storage: The soup thickens as it sits. Add a little liquid when reheating to loosen it.
Leave a Reply